When well made, white sauce has a properplace in homey, creamed dishes, often making leftovers stretchor giving cooked foods new life. The French term for this medium-thickwhite sauce is b chamel. The foolproof way to attain aperfectly smooth sauce is to have the milk hot when added tothe butter and flour. It uses an extra pot, but as you becomemore proficient, this cautionary measure may not be necessary.